Chocolate Clouds

Name: Chocolate Clouds
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: Global
Ingredients: 111 grams package instant chocolate pudding mix; 237 milliliters low-fat milk; 490 grams package frozen puff pastry (such as Pepperidge Farm®), thawed; 227 grams 1/2 frozen whipped topping, thawed

Chocolate Clouds might be a good recipe to expand your hor d'oeuvre collection. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 156 calories, 2g of protein, and 9g of fat. This recipe serves 24. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have instant chocolate pudding mix, whipped topping, puff pastry, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Unfold both sheets of puff pastry and lay onto a lightly floured work surface.

Ingredients you will need

Puff Pastry Sheets

Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet.

Place squares onto a baking sheet.

Equipment you will use

Baking Sheet

Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes.

Ingredients you will need

Puff Pastry Sheets

Equipment you will use

Oven

Let squares cool completely.

Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding.

Ingredients you will need

Whipped Topping

Pudding Mix

Milk

Equipment you will use

Whisk

Bowl

Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.

Ingredients you will need

Chocolate

Equipment you will use

Pastry Bag

Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.

Ingredients you will need

Powdered Sugar